On Sundays I like to scan the adds for the local farmers markets to see what's in season. This week at Sprouts Farmer's Market they had big beautiful eggplant on sale for 88 cents each! I had to snag one! I'm still in the process of convincing my husband that eggplant can be yummy. (He had a very bad experience with eggplant a while back). Last week I made eggplant parmesean and it was so yummy! Tonights dinner will be grilled balsamic eggplant with a balsamic mushroom risotto.
Grilled Balsamic Eggplant
2T balsamic vinegar
3T olive oil,
2 cloves crushed garlic
Then add a pinch of each: thyme leaves, oregano leaves, salt and pepper.
Dip eggplant slices (about a 1/2 inch thick) in mixture and throw on the grill. Let it sit on the grill for about 10 minutes so it gets those nice grill marks before flipping. I like to sprinkle some parmeseano regiano on top of the grilled eggplant before I serve it. I love that cheese.
I do make my own risotto- but I found this great recipe on www.goodlifeeats.com I'm going to try out this recipe tonight. I really like that she roasts the mushrooms before adding them to the risotto. Check it out!
Balsamic Mushroom Risotto recipe by Katie Goodman
- 24 ounces mushrooms (white, cremini, baby portabella or a mixture)
- 2 tablespoons olive oil, divided
- 3 cloves garlic, thinly sliced
- 1 tablespoon balsamic vinegar
- 2 teaspoons fresh rosemary, finely chopped
- 1 cup arborio rice
- 2 shallots, diced
- 3 cups chicken or vegetable broth
- 1 cup water
- 1/4 cup dry white wine
- 1 tablespoon butter
- 2 tablespoons freshly grated romano cheese
- sea salt and black pepper, to taste
Remove stems from mushrooms (discard) and thinly slice the mushrooms. Combine with garlic and rosemary. Toss with 1 1/2 tablespoons olive oil and balsamic vinegar. Place on a foil lined baking sheet, spreading the mixture out, and roast for 20 minutes.
Meanwhile, combine the broth and water in a saucepan over medium-low heat until warmed. Heat the remaining oil (1/2 tablespoon) in a large saute pan over medium-high heat. Saute the shallot, about 1 minute. Add the rice, stirring to coat with oil, and cook about 2 minutes. When the rice begins to take on a light golden color, pour in the wine, stirring constantly until the wine is fully absorbed.
Add half of broth and water mixture to the rice a 1/2 cup at a time, stirring continuously, until the liquid is absorbed, about 10 minutes. Stir in the roasted mushrooms and any accumulated juices. Add the remaining broth mixture to the rice a 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 10 minutes more.
Remove from heat and stir in the butter and romano . Season to taste with sea salt and black pepper. Serve immediately.